A good egg

If you have eggs you can make a meal – and they are full of protein, vitamins, minerals and good fats – which is why we always, always have eggs in the house. They’re an awesomely frugal, healthy food and I rarely go a day without eating one.

My absolute favourite lunch is Shakshuka. Eggs, spicy tomatoes, garlic – what more do you need? If you’ve never heard of it, head over to Tori Avey‘s site to read all about it; she writes more eloquently than I ever could! It’s traditionally a breakfast food, but for a light lunch I’ll serve it with sweet potato chips and salad. I’ve copied Tori’s recipe below because you can’t improve on perfection!

shak

Ingredients

  • 1 tbsp olive oil
  • 1/2 medium brown or white onion, peeled and diced
  • 1 clove garlic, minced
  • 1 medium green or red pepper, chopped
  • 2 tins (800g) chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp chilli powder (mild)
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper (or more to taste– spicy!)
  • Pinch of sugar (optional, to taste)
  • Salt and pepper to taste
  • 5-6 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)
Prep Time: 10 Minutes
Total Time: 30 Minutes

Servings: 5-6

Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the centre. The eggs will cook “over easy” style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

Serve and enjoy!

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